Regular carrot cake gets a makeover with this no-butter recipe—resulting in fewer calories and saturated fats. Buttermilk gives this cake a moist crumb, while the pineapple nuggets, flaked coconut and chopped pecans add chunks of familiar flavor. The cream cheese frosting is a lavish finish. Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Carrot Cake With Cream Cheese Frosting Carrot Cake With Cream Cheese Frosting Recipe | PT45M Serves 10 Ingredients: 2 Cups All-Purpose Flour 2 Teaspoons Baking Soda 0.5 Teaspoon Salt 2 Teaspoons Ground Cinnamon 3 Large Eggs 2 Cups Sugar 0.75 Cup Vegetable Oil 0.75 Cup Buttermilk 2 Teaspoons Vanilla Extract 2 Cups Grated Carrot 8 Ounces Crushed Pineapple 3.5 Ounces Flaked Coconut 1 Cup Chopped Pecans 0 Cream Cheese Frosting Preheat the oven to 350 degrees. Line 3 (9-inch) round cake pans with greased wax papers and then, flour each pan. In a bowl, mix together flour, baking soda, cinnamon and salt. In another bowl, add sugar, eggs, buttermilk, oil and vanilla extract and with an electric mixer, beat on medium speed till smooth. Add flour mixture and beat on low speed until just combined. Fold in carrot, pineapple, coconut and pecans. Place mixture into prepared cake pans evenly. Bake for about 25-30 minutes or till a toothpick pick inserted in center comes out clean. Remove from oven and place pans onto wire racks for about 15 minutes. Carefully, remove cakes from pans and keep onto wire racks to cool completely. Spread cream cheese frosting between layers and on top and sides of cake. Dust topof cake with your favorite nut (highly reccomend walnuts or pecans). Cut into desired slices and serve.



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